Almonds ‘n’ Dates Cinnamon Shortbread Cookies
Our take on the classic shortbread cookie. These cookies feature Almond Pulp from your Almond Cow, are naturally gluten-free and dairy-free and are perfectly crunchy with a sweet and subtle nutty flavor! Keep them simple or add some fresh chia jam for a sweet twist.
Instructions
1. Prepare Almonds ‘n Dates milk in the Almond Cow machine. Remove pulp from the filter basket.2. In a large bowl, add vegan butter, sugar, vanilla extract, and almond extract. Using a handheld electric mixer or a stand mixer, cream together. Add pulp, then cream together again.
3. Add flour, cornstarch, cinnamon, baking powder, and salt. Fold together until evenly combined.
4. Using clean hands, shape the dough into a round block. Tightly cover in plastic wrap, then chill in the refrigerator overnight (or in the freezer for 4 hours).
5. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
6. Remove dough from the refrigerator (or freezer) and place onto a floured surface. Roll
the dough into a 1⁄2-inch thick sheet. Dip a cookie cutter in flour, dusting the interior and exterior. Press the cookie cutter into the dough, creating a cookie. Transfer to the baking sheet. Repeat until all of the dough has been used.
7. Bake cookies for 22-25 minutes or until golden brown. Remove from the oven and let cool on the baking sheet. Enjoy!
Ingredients
1 cup vegan butter1 cup sugar
2 tsp vanilla extract
1 tsp almond extract
1⁄2 cup pulp from Almonds ‘n Dates Milk Medley
3 cups all-purpose flour
1 tbsp cornstarch
1 tsp cinnamon
1⁄4 tsp baking powder
1⁄2 tsp salt
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